Jalapeno Pepper Jam Without Pectin Food

HOMEMADE JALAPEñO JELLY

Steps:

• In food processor, finely chop peppers.
• Place peppers in large pot with vinegar, salt and sugar. Boil for 10 minutes stirring often.
• Add Certo pouch and boil 1 more minute.
• Fill canning jars. Add to a water bath for 10 minutes. Wait a day or so before serving so the jelly has a chance to 'gel' or set.
• Serve on crackers with cream cheese. This jelly is also delicious as a dipping sauce for steak or chicken nuggets.

SPICY RED PEPPER JELLY

Steps:

• DICE THE PEPPERS: Finely dice the peppers and chilli. It is better to use a food processor, as this helps to release the juices, but you can do this by hand if you like. Grate the apple, then put the peppers and the apple into a large, heavy-based saucepan.
• ADD SUGAR AND VINEGAR: Stir through the sugar and vinegar, then heat gently, stirring until the sugar has dissolved. Bring the mixture to a rolling simmer, then simmer for 20 minutes until the mixture has reduced and begun to thicken.
• PREPARE YOUR JARS: Meanwhile, heat the oven to 120°C / 250°F / Gas ½ and wash your jars in warm soapy water. Place the jars in a baking dish in the oven to sterilise. Place the lids in a heatproof bowl and pour over boiling water.
• JAR AND COOL: After the jelly has reduced, allow to cool for 5 minutes before transferring to a heatproof jug. Pour into the hot, sterilised jars. If you find the pieces of pepper are floating to the top of the jar, invert the jars every 10 minutes until set.
• SETTING TIME: The jelly will be still quite liquid while hot. Allow to set and gel overnight. Store in a cool dry place and don't forget to label the jars.

EASY RED PEPPER JAM

Steps:

• Start 3 cups of water to boil.Core and seed red peppers and cut into large chunks. Place in a food processor. Pulse until no large chunks remain. Remove to a large bowl and cover with boiling water. Let stand 15 minutes, then drain well.
• Add drained red pepper puree to a large, heavy-bottomed saucepan. Add sugar, vinegar, salt and red pepper flakes, if using. Stir to combine. Heat over medium heat until mixture boils, then reduce heat to medium low and simmer, stirring regularly to start, then watching and stirring more regularly towards the end of cooking to avoid scorching on the bottom, until mixture is thickened, about 40-45 minutes. (Mixture will thicken further in the fridge).
• Prepare three one-cup capacity jars by cleaning well.
• When jam is ready, spoon into prepared jars and allow to cool 15 minutes uncovered. Place lids on jars, just finger tight and place in the refrigerate for 6-8 hours, before using.

JALAPENO PEPPER JELLY

Steps:

• Mix peppers, sugar, and vinegar in a large nonreactive saucepan.
• Bring to a boil, and boil for 5 minutes.
• Let cool at room temperature for 1 hour.
• Add pectin and optional food coloring.
• Return to heat, and bring to a full rolling boil for 1 minute.
• Pour into hot, sterilized half-pint canning jars to within 1/2" of top.
• Wipe tops of jars.
• Center lids on top of jars, and screw on bands firmly.
• Fill a canning kettle or large pot (with bottom rack) with water, and bring water to a boil.
• Gently lower jars into water.
• Water should cover jars by at least 1".
• Bring water to a full boil.
• Reduce heat to a gentle boil, cover, and process for 5 minutes.
• When processed, carefully remove jars from water using tongs or a jar-lifter.
• Place upside-down on a rack or thick towels, and let cool without moving for 12-24 hours.
• Jars will make popping sounds while cooling if sealed.
• Check seal on each jar by pressing down on lid; if it doesn't push, it's sealed.
• If it does push down, store in refrigerator until used.
• Otherwise store in a cool, dark place.
• Makes about 5-6 half-pint jars. To serve, stir to soften, pour over an 8 oz block of cream cheese, and spread on assorted crackers.
• Or use like any other jelly; it's great for a spicy peanut butter and jelly sandwich.